Thai Chopped Salad

A chopped salad packed with veg & thai style shredded chicken.

Ingredients:

Chicken: 

• 2 skinless chicken breasts
• 100g Tongmaster sriracha & maple glaze
• 100ml chicken stock
• dried chilli flakes (optional)

Salad:

• 2 large carrots
• 1 cucumber
• 2 pak choi
• 1 small red cabbage
• 2 spring onions
• 1 handful crushed peanuts (or almonds - or both!)
• 1 handful fresh mint
• 1 handful fresh coriander

• 1tbsp oil (sesame, peanut, avocado or olive work best)
• 1tbsp soy sauce
• 1tbsp honey
• 1tbsp peanut butter
• 1tsp fish sauce
• 1tsp dried chilli flakes
• 1tsp minced garlic
• 2tbsp lime juice

1. Run the whole chicken breasts under water and add to a large bowl or container, sprinkle over 50g of the glaze and mix/shake until well coated - add more if necessary.
2. Add the chicken to a slow cooker, pour the chicken stock around the chicken and cook for 3-4 hours on high - when the chicken is ready, shred & wrap in tin foil to keep warm.
3. Alternatively, wrap the chicken breasts in foil pour a splash of chicken stock in each foil parcel and oven bake for 30-35 minutes or until cooked through, shred as directed above.
4. While the chicken is cooking, add all of the dressing ingredients to a large bowl and mix well until combined fully, add salt & pepper to taste, adjust quantities if necessary.
5. In a separate bowl, begin adding the salad ingredients, shred and/or chop finely the carrots, cabbage, pak choi, spring onions & cucumber (remove the seeds from the cucumber and dry with a paper towel before adding)
6. Finely chop the mint and coriander and add to the salad, reserving some as a garnish.
7. Combine all of the ingredients in one large bowl, along with the shredded chicken, add the dressing and toss until well combined.
8. Sprinkle the remaining coriander, mint and peanuts on top and serve!